Abstract: Effects of sodium isoascorbate on the postharvest quality of apricot (Pruns armeniaca L.) fruit were investigated in this study. Apricots were treated with 0.5%, 1.0% or 1.5% sodium isoascorbate for 2 min under vacuum (-20 kPa) and then stored at (25±1)℃, 85%~90% RH. The different physiological indicators were determinted to evaluate the preservation effect under different concentrations sodium isoascorbate. Results indicated that different treatment concentrations of sodium isoascorbate could effectively delayed the soluble solide content of fruit, and the decrease of tittatable acid content, which inhibited the rot of apricot to a certain extent. The concenttation of 1.0% had the best effect. On the basis, apricot were treated with atmospheric pressure and negative prossure of -20 kPa. Results indicated that the decline of soluble solids content was delayed, the disease incidence was reduced. Negative pressure of -20 kPa showed better effects. In conclusion, 1.0% sodium isoascorbate and -20 kPa negative pressure infiltration treatment, apricot storage best.